July 18 2017 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Lunch, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Lunch, Meal Grilled salmon and grapefruit
Quick and oh so fresh! This colorful plate has it all. Mild citrus meets sultry salmon on your grill, and tomatoes meet almonds in your blender. Perfect for a warm summer night.
USMetric
servingservings
Ingredients
- 1¼ lbs 550 g salmon, boneless filletsalmon, boneless fillets
- 2 tbsp 2 tbsp olive oil
- salt and pepper
- 2 2 red grapefruitred grapefruits
- 3 cups (3 oz.) 700 ml (90 g) baby spinach or arugula lettuce
Tomato and almond pesto
- 1 cup (8½ oz.) 240 ml (240 g) canned whole tomatoes
- 2 oz. (61⁄3 tbsp) 55 g (90 ml) almonds
- 1 tbsp 1 tbsp sesame seeds
- 1 1 garlic clovegarlic cloves (optional)
- ½ tbsp ½ tbsp red wine vinegar
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- ¼ cup 60 ml olive oil
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www.dietdoctor.com
Making low carb simple
Instructions
- Cut the salmon into serving-sized pieces and brush with oil. Season generously with salt and pepper. Add a squeeze of grapefruit juice on top.
- Cut the grapefruit into 1/2" (1.5 cm) slices and brush with oil.
- Cook the salmon and grapefruit on the grill. It cooks quickly; a few minutes on each side will be enough. You could also fry them over high heat in a frying pan with a little oil.
- Drain the tomatoes. Reserve some of the juice to add to the blender or food processor if the sauce gets too thick.
- Puree the tomatoes and other ingredients in a blender or food processor.
- Add oil towards the end.
- Serve on a bed of lettuce, along with a hearty dollop of tomato and almond pesto.
Tomato and almond pesto
Tip
This pesto lasts for at least a week in the fridge and can also be stored in the freezer.
Recommended special equipment
Blender or food processor.
